Recipes for your Fourth of July weekend


I just had to lead off with the Alabama Deviled Eggs from the Better Homes and Gardens Grilling issue.  They were just too pretty to put in second place.  So, what does a Deviled Egg in Alabama have over your run-of-the-mill Deviled egg? Horseradish, lemon and a little cayenne pepper.  In the magazine they are paired with Alabama Ribs which contain these same ingredients in the barbecue sauce.    These eggs are light, lemony and will make your guest go, hmmm.  If you like horseradish, which I do, kick the recipe up a notch and add more to taste.


  • 4 eggs
  • 2 tablespoons mayonnaise
  • 1 teaspoon cider vinegar
  • 1 teaspoon prepared horseradish
  • 1/4 teaspoon sugar
  • 1/4  teaspoon finely shredded lemon peel
  • 1/4 teaspoon cracked black pepper
  • Cayenne pepper


1. Hard boil eggs and run under cold water until cool enough to handle.

2. Peel eggs and halve.  Remove yolks and set whites aside. Place yokes in a small bowl and mash with a fork.  Add Mayo, vinegar, horseradish, sugar, lemon peel and cracked black pepper.  Stuff each egg white halves with mixture.  Cover and chill until serving. (up to 24 hours). Before serving sprinkle with cayenne pepper.

Now this one you’re gonna wanna kiss me for. (after your guests stop kissing you, that is.)  Bodacious Balsamic BBQ Sauce. Another winner from the BH & G Grilling issue.  The editor highlighted it as her favorite pick, and I couldn’t agree more.   I’m feeling a little disloyal since I have always promoted Ina Garden’s Insane Barbecue Sauce, but I have to admit I like this one better and its much easier to prepare (love that).


  • 1 cup lager beer
  • 1 cup ketchup
  • 1/2 cup packed brown sugar
  • 1/3 cup white balsamic vinegar
  • 1 tablespoon minced fresh garlic
  • 2 teaspoons cumin
  • 2 teaspoons Sirracha sauce
  • 1 teaspoon chili powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon liquid smoke


Bring to boiling, reduce heat and simmer, stirring frequently for 25 minutes, or until reduced to 2 cups.  Use on chicken, ribs, pulled pork or anything else your heart desires, then kiss me.

Coleslaw two ways, eh, let’s make it three

I love coleslaw.  I always thought my Mother made the best coleslaw, so when it came time for me to take the reins, of course I asked dear old Mom for the recipe.  Not surprisingly, that recipe was no where to be found.  Evidently I inherited my organizational skills from my mother.  Not to be deterred, I set out to find a recipe that came as close as possible to what I remember from my childhood.  And, I am happy to say, I did it.  The first on the list, my childhood favorite, is the traditional Creamy Coleslaw.   I always make this when serving pulled pork or ribs.  It’s just a must in my book.

Creamy Coleslaw


3/4 Cup mayonnaise
3 Tbs. sugar
11/2 tablespoons white wine vinegar
1/3 cup oil
1/8 tsp onion powder
1/8 tsp dry mustard
1/8 tsp celery salt
1 dash black pepper
1 Tsp. lemon juice
1/4 tsp. salt
1 large bag of shredded cabbage or 1 large head, shredded

This recipe is adapted from Diana Rattray’s Creamy Coleslaw recipe on The original recipe called for a 1/2 cup of half-and-half. I omitted this and thought the coleslaw was perfect.  Be sure to toss your cabbage with dressing and refrigerate for a few hours to soften the cabbage. Serves 8.

Tangy Mustard Coleslaw

This coleslaw I made the other night to go with barbecued Salmon.  I really liked the tangy mustard with the sweetness of the fish.  Go light on the red onion if you are going to be close-talking with anyone.   I found this recipe on a fellow food blogger’s site, so instead of copying it here, I’m going to send you there.  Homedeconomics This is originally a recipe from Cooking Light Magazine.

This last recipe comes from a friend of mine and is always a crowd pleaser.

Chinese Sunflower Coleslaw

2-3 lbs Napa cabbage
1 bunch of green onions (scallions)
1 cup slivered toasted almonds
3/4 cup roasted sunflower seeds
2 pkgs. beef ramen noodles (only use one packet of noodles and discard second) You will need 2 pkgs. of flavor packets for dressing.

Salad dressing
1/2 cup sugar
1/3 cup oil
1/2 cup cider vinegar
2 pkgs. ramen beef flavor packets
Mix together in cruet or plastic container and refrigerate

Separate, wash and dry cabbage leaves and cut out hard cores.  Slice leaves fine and add chopped green onions.  I do this the night before and dry leaves well and put in large baggie and refrigerate.

Break up ramen noodles and add sunflower seeds and almonds and put in separate plastic bag.

Mix the sugar, oil, vinegar and 2 ramen beef packets and shake in cruet or plastic container.

I keep all ingredients in 3 separate containers and do not toss until ready to serve.

For more great barbecue ideas, check out our Barbecue Favorites category.  Some of our top picks:  3 Bean Casserole, Orzo with Tomato, Basil and Feta, Debbie’s Damn Good Babyback Ribs, and the always popular Corn, Blackbean and Avocado Salad.

Have a wonderful 4th of July Weekend everyone.  If you haven’t already done so, be sure to “Like” our Jersey Bites Facebook page, so you can keep up with everything that is going on here and make some new foodie friends.